Arancini with Heirloom Tomato and Red Pepper Marinara

Arancini

2 Cups cooked arborio rice cooked and chilled

1/2 cup Parmesan Reggiano

1 eggs

8 small cubes fresh mozzarella

1 cup Panko

Vegetable oil for frying

Place a large heavy-bottomed pot over medium heat and add enough oil to rise 4 inches in the pot.

Combine the rice, parmesan and 1 egg in a medium bowl and throughly mix.

Form each Arancini by taking a small portion of the rice mixture in to the palm of your hand and squeezing firmly stuffing one cube of mozzarella inside each ball. repeat to form 8 balls.

Roll each ball into the Panko and chill in freezer for 15-20 min.

Heat the oil until it reaches 375 deg F, and add 4 Arancini’s to the hot oil and fry them until they are golden brown and cooked throughout.

Remove Arancini and drain briefly on a paper towel and serve immediately with the Tomato and Red Pepper marinara. Garnish with freshly chopped basil and more Parmesan.

Tomato and Red Pepper Marinara

1 cup Roasted Red Peppers

1/2 cup finely grated Parmesan Reggiano

3 cups chopped Heirloom tomatoes (Roma tomatoes will work as well)

1/4 cup fresh Parsley

1/4 cup fresh Basil

1 tsp crushed Red pepper

4-5 cloves fresh Garlic

1/8 cup Olive oil

Salt and Pepper

In a food Processor combine all the ingredients until completely mixed and chopped fine. Pour into a saucepan and warm over low heat till warm.

spoon marinara onto individual plates or one large plate and arrange Arancini’s ontop of sauce. Sprinkle with fresh Basil and more grated Parmesan. Serve immediately.